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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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My entire family loves pickled beets so last summer I prepared 4 different batches & ran a contest. The slight heat from the chilies made this recipe the unanimous winner - in fact, my daughter hides her jars from the kids. It will be the only recipe that I use from now on! Ingredients:
6 1/2 lbs small even-sized beets |
2 1/2 cups granulated sugar |
2 1/2 cups white vinegar |
1 1/2 cups water |
1 cup reserved cooking broth |
1 teaspoon salt |
4 teaspoons whole mixed pickling spices |
1 1/2 teaspoons crushed whole dried chilies |
Directions:
1. Scrub beets, leaving root end& about 1/2 inch of the stem. Rinse in clean water several times to make sure that all garden dirt has been removed.
2. In a large pot of boiling, salted water, cook beets just until tender (about 20 minutes).
3. Drain, reserving 1 cup of the cooking liquid.
4. Refresh beets under cold water, slip off skins& snip off any root end remains.
5. Slice beets& set aside.
6. Meanwhile, in a very large stainless steel or enamel pot, stir together sugar, vinegar, water, reserved cooking liquid& salt.
7. Tie pickling spice& chilies in a double thickness of cheesecloth& add to pan.
8. Heat almost to boiling, stirring often until sugar is dissolved.
9. Add beets, return to boil& boil for 5 minutes, stirring often to distribute the spice flavour.
10. Remove spice bag.
11. Pack beets into sterilized canning jars to within 3/4 inch of rim.
12. Pour in boiling pickling liquid, leaving 1/2 inch of headspace.
13. Insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles; add more liquid, if necessary, to re-establish the head space.
14. Seal with prepared lids& transfer to a boiling water bath.
15. Pour in enough hot water to come 2 inches above the jars.
16. Cover, bring to a boil& boil for 30 minutes.
17. Transfer to a rack to cool.
18. Check seals, wipe jars, label& store in a cool, dry place.
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